Sous Chef

Key Responsibilities

• Support the Head Chef in the planning, preparation, and delivery of high-quality food
• Supervise and motivate the kitchen team during service
• Ensure food is prepared and presented to company and brand standards
• Maintain high standards of food hygiene, health and safety, and cleanliness at all times
• Assist with stock control, ordering, and waste management
• Train and develop junior kitchen staff
• Contribute to menu development and seasonal changes
• Step in to manage the kitchen in the absence of the Head Chef

Working Hours

• 42.5 hours per week
• Shifts include weekends
• 2 days off per week, scheduled on a rota basis

Skills and Experience

• Proven experience as a Sous Chef or strong Junior Sous Chef in a hotel or high-volume kitchen
• Excellent knowledge of food safety and hygiene regulations
• Strong leadership and communication skills
• Ability to work calm and focused under pressure
• Flexible approach to working hours, including weekends and holidays

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.